• Cream of tartar 100g

Cream of tartar 100g

Paticréa

Reference: 256 | DLUO : 30/11/2030

- Raising agent for pasta

- stabilizer for egg whites

- prevents sugar crystallization

Cream of tartar is a natural product obtained during the fermentation of grape juice. A natural raising agent in pastry making, a stabilizer for egg whites (in meringues, macarons, soufflés, etc.), cream of tartar also adds volume to beaten egg whites and allows for creamy icings.

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5.90
(59.00 kilo)
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Product information

Cream of Tartar. This food additive prevents sugar crystallization in confectionery and is used to form invert sugar during the cooking of sugar solutions.

Instructions for use / reconstitution / dosage:
- Meads => 25 g/hl
- Decorations, coatings, fillings for biscuit, pastry and confectionery products => 5 g/Kg...

Available in 100g jars